Name: Easy Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-Inspired
Ingredients: 1 tbsp coconut oil; 1 cup chopped yellow onion; 2 garlic cloves, minced; 1/2 tsp grated fresh ginger; 1/2 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp turmeric; 1/4 tsp ground cardamom; 1 tsp sea salt; 2 cups cubed butternut squash; 3 red Thai chiles (or 1 serrano or 1/2 jalapeño), thinly sliced; 2 cups cauliflower florets; 1 (13.5 oz) can full-fat coconut milk; 1 tbsp fresh lemon juice; 1 tbsp fresh lime juice, plus lime wedges for serving; 4 cups fresh spinach; 1/2 cup fresh or frozen peas; Freshly ground black pepper; For serving: 2 cups cooked basmati rice, fresh basil or cilantro leaves, naan bread (optional)

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This easy coconut curry is a vibrant, comforting dish packed with warm spices, creamy coconut milk, and hearty vegetables like butternut squash and cauliflower. Finished with fresh spinach, peas, and a squeeze of citrus, it’s a wholesome meal that’s full of flavor and perfect for any night of the week.

Why You’ll Love This Recipe

You’ll love this recipe because it’s cozy, nourishing, and simple to prepare. The creamy coconut base balances the earthy spices, while the fresh lemon and lime juices brighten the dish. It’s naturally vegan, gluten-free, and versatile—you can easily customize the vegetables or level of spice to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil
1 cup chopped yellow onion
2 garlic cloves, minced
1/2 teaspoon grated fresh ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon ground cardamom
1 teaspoon sea salt
2 cups cubed butternut squash
3 red Thai chiles (or 1 serrano or 1/2 jalapeño), thinly sliced
2 cups cauliflower florets
1 (13.5-ounce) can full-fat coconut milk
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice, plus lime wedges for serving
4 cups fresh spinach
1/2 cup fresh or frozen peas
freshly ground black pepper

For serving:

2 cups cooked basmati rice
fresh basil or cilantro leaves
naan bread, optional

Directions

Heat coconut oil in a large Dutch oven over medium heat. Add onion and cook for 10 minutes, stirring, until soft and golden. Reduce heat halfway through to prevent burning.
In a small bowl, mix garlic, ginger, cumin, coriander, turmeric, cardamom, and salt.
Add butternut squash and chiles to the pot. Cook for 5 minutes, stirring occasionally.
Stir in cauliflower, coconut milk, and the spice mixture. Cover and simmer for 20 minutes, or until vegetables are tender.
Add lemon juice, lime juice, spinach, and peas. Stir until spinach wilts.
Taste and adjust seasoning with more lime juice, salt, or pepper as needed.
Serve curry over basmati rice with fresh basil or cilantro, naan, and lime wedges on the side.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Add chickpeas for extra protein.
Substitute sweet potatoes for butternut squash.
Stir in coconut cream for an even richer curry.
Use kale instead of spinach for a heartier green.
Increase or reduce the number of chiles to control spice level.

Storage/Reheating

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce. Freeze for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating.

FAQs

Can I make this curry ahead of time?

Yes, the flavors deepen as it sits, making it great for meal prep.

Is this curry vegan?

Yes, it’s naturally vegan and gluten-free.

Can I use light coconut milk?

Yes, but the curry will be less rich and creamy.

What protein goes well with this curry?

Chickpeas, lentils, or tofu are excellent plant-based options.

Can I make this curry spicier?

Yes, add extra Thai chiles or a pinch of cayenne.

What if I don’t have butternut squash?

Sweet potatoes, pumpkin, or carrots work as substitutes.

Can I use frozen vegetables?

Yes, frozen cauliflower and peas work well—just adjust cook time slightly.

What’s the best way to thicken the curry?

Simmer uncovered for a few extra minutes or stir in a spoonful of coconut cream.

Can I blend the curry for a smoother texture?

Yes, blend part of it with an immersion blender, then stir back in for a creamier consistency.

What should I serve with coconut curry?

It pairs perfectly with basmati rice, jasmine rice, quinoa, or warm naan.

Conclusion

Easy coconut curry is a flavorful, nourishing dish that comes together with minimal effort. With creamy coconut milk, hearty vegetables, and a balance of spice and citrus, it’s a recipe you’ll want to return to again and again. Whether served with rice or naan, it’s the perfect comforting meal for any night of the week.